EASTER COOKIE ROCKY ROAD
philipbrown
The ultimate chocolate-y treat and perfect for sharing, do yourself a favour and whip up this easy Easter Cookie Rocky Road. You’ll thank us later 😉
Equipment
Oven
Baking tray
Baking paper
Square baking tins
Fridge for setting
Ingredients
½ roll Aunty Kath’s Hot Cross Cookie Dough
60g whole roasted almonds
60g shelled pistachios
12 mini Turkish Delight chocolate eggs
150g marshmallows
720g 70% dark chocolate, melted
Pastel chocolate eggs, to decorate
Instructions
1
Preheat the oven to 165ºC and line your baking tray. We’re making Aunty Kath mini’s!
2
Roll your Aunty Kath’s Hot Cross Cookie Dough into balls the size of a 20 cent coin. Bake until golden, about 15 - 20 minutes and let them cool completely.
3
Mix together the almonds, pistachios, Turkish Delight chocolate eggs, marshmallows and your cooled cookie dough bites.
4
Grease and line your baking tins then scatter a handful of your tasty cookie mix into the base. Drizzle with melted chocolate. Then repeat with cookie mix and melted chocolate until there is none left, making sure to snack as you go 😉
5
Refrigerate for 2-3 hours until set, then slice, serve or wrap into little parcels for Easter gifting!
